Clafoutis, Cherry

Adjust oven racks to lowest and upper middle; place 12″ skillet on lower rack and heat oven to 425. Lined rimmed baking sheet w foil and place cherries, cut side up on sheet. Roast on upper rack until just tender and cut sides look dry, about 15 min. Transfer to medium bowl, toss w lemon juice and let cool. Combine 2 tsp flour and cinnamon in small bowl. Dust evenly over cherries and toss to coat. Whisk eggs, 2/3 c sugar, vanilla and salt in large bowl until smooth and pale, about 1 min.  Whisk in remaining 1/2 c flour until smooth. Whisk in cream and milk. Remove hot skillet from oven and set on wire rack. Add butter and swirl to coat bottom. Pour batter into skillet and arrange cherries on top. Transfer back to lower rack and bake until puffed and golden and center registers 195 degrees, 18-22 min., rotating skillet halfway through. Transfer to wire rack and cool 25 min. Sprinkle w remaining 2 tsp sugar.
Cherries     1/2 lb sweet, pitted and halved
Lemon juice     1 tsp
Flour     2 tsp plus 1/2 c
Cinnamon     1/8 tsp
Eggs     4 large
Sugar     2/3 c plus 2 tsp
Vanilla   2.5 tsp
Salt 1/4 tsp
Heavy Cream     1 c
Whole milk     2/3 c
Butter     1 T unsalted